Chorakya mulakushyam or sorakkai kootu ? I was in a dilemma to name this recipe as kootu or mulakushyam. Being of dual origin tamil and kerala style cooking is very much into our daily life. For kootu, we use to grind coconut, cumin and rice flour. For Mulakushyam, it is almost the same, grind coconut, cumin and green chilly and add to vegetables and dal.
Now, I have made little variation to it according to our taste by adding little sambar powder while grinding coconut. We don’t generally add sambar powder in mulakushyam. This is my moms recipe and i love this. Fusion of tamil and kerala style recipe. So i was/am in a confusion whether to name it kootu or mulakushyam. ? But I wanted to share this yummy recipe with you all.
After my delivery, my mom use to make this recipe very often. All gourd varieties are known to be helpful for lactation. we add lot of garlic and cumin in it as well.
In the same recipe, you can substitute bottle gourd with any gourd varieties of your choice.
Chorakya Mulakushyam ~ Sorakkai kootu video recipe:
Pictorial directions for Chorakya Mulakushyam:
Put together chopped bottle gourd, tur dal, moong dal, garlic, salt, turmeric powder and cumin powder in a cooker. Add little water and let it come to a boil. Just keep the cooker closed in simmer.
Meanwhile, grind coconut, green chilli and sambar powder to a fine paste. we can add cumin seeds here while grinding. since we used cumin powder directly i have not used here.
grind these to a fine paste
add the coconut paste to the curry.
mix well and let it cook to 3 -4 whistles.
open and mash it well
For seasoning: Heat ghee/coconut oil, crackle mustard seeds , cumin seeds, curry leaves and red chilli.
add this seasoning to the curry. mix well, serve hot with steamed rice.
Chorakya mulakushyam recipe:
- 2 Cups Bottle gourd - Chopped
- 2 Tbsp Moong dal
- 1 - 2 Tbsp Tur dal
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Cumin powder
- 4-5 Cloves Garlic
- Salt - To taste
- 1/4 Cup Grated coconut
- 1/2 Tbsp Sambar powder
- 1 No Green chilli
- 1/2 Tsp Mustard seeds
- 1/4 Tsp Cumin seeds
- 1 Spring Curry leaves
- 1 No Red chilli
- 1-1 1/4 Tbsp Coconut oil
- Grind coconut, green chilli and sambar powder to a fine paste.
- Take all ingredients (except ones given under seasoning ) along with ground paste in a cooker with little water. cook to 3-4 whistles in medium flame.
- Heat coconut oil/ ghee in a tadka, crackle mustard seeds, cumin seeds, red chilli and curry leaves. add the seasining to the curry.